Stomping Girl

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. This week we are proud to feature Stomping Girl Wines -- a husband and wife duo crafting superb boutique pinot noir and chardonnay from top vineyard sites like Hyde, Beresini & Lauterbach Hill.

A Snapshot of Stomping Girl Wines by Kathryn & Uzi Cohen

Uzi & Kathryn Cohen, Stomping Girl Wines

Stomping Girl Wines was founded in honor of my grandmother, who began our family’s winemaking tradition in Israel, recruiting my younger sister to foot stomp and me to help pick the grapes during harvest on our family vineyard property. Two generations later, in 2003, my wife, Kathryn, and I carried on the tradition and began making wine in our Berkeley, CA, home wine cellar, enlisting the help of friends and our three children.

Today, working in partnership with grapegrowers at top vineyards such as Hyde Vineyard and Beresini Vineyard in Carneros and Lauterbach Hill in the Russian River Valley, we are dedicated to crafting superb Pinot Noir and Chardonnay using traditional, minimalist techniques influenced by time spent in Burgundy. We produce close to 1000 cases per year in Sebastopol, CA. Active in both Sebastopol as well as our urban outpost in Berkeley, we feel extremely lucky to be able to pursue our passion.

Our current release includes the 2012 Hyde Vineyard, Carneros, Chardonnay; 2012 Lauterbach Hill Russian River Valley, Pinot Noir; and 2012 Beresini Vineyard, Carneros, Pinot Noir. 

Producing small lots of Pinot Noir requires hand punching the cap that forms on top 2-3 times a day. The grape skins rise to the top with the help of the C02 that is created during fermentation by the yeast consuming sugar. Punching the 'cap' that forms incorporates the skins back into wine below and helps in extraction of flavors and tannins.

In addition to our emphasis on vineyard designate wines coming from family-owned, sustainably-grown vineyards, we are also proud to deliver this same top-quality Pinot Noir in stainless steel kegs for restaurant by-the-glass programs.  Our gravity-filled, reusable steel kegs substantially reduce our carbon footprint: there is no empty packaging to recycle or send to the landfill and CO2 emissions from transporting the wine are greatly reduced. Look for Stomping Girl Pinot Noir on tap in select Bay Area restaurants as wine on tap becomes more and more popular!

Our limited production Pinot Noir and Chardonnay is available to Wine Club members, on our website www.stompinggirlwines.com and at select wine shops and restaurants in the Bay Area, Southern California and New York. 

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Esterlina

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. This week, and in honor of Black History Month, we are proud to feature Esterlina Vineyards & Winery.  Esterlina is the largest African American owned family Vineyards and Winery operation in the U.S who celebrated it’s 10 Year Anniversary in 2011. 

Quietly Making Wines Too Good to Ignore by Stephen Sterling

Esterlina Vineyards & Winery, the largest African American owned family Vineyards and Winery operation in the U.S, produces award-winning wines with international demand and recognition. Esterlina wines have been featured on White House Menu’s with President Bush in 2005 and 2008 and requested for President Obama’s Inauguration celebrations in 2009 along with numerous industry accolades.

Esterlina Winery operates its tasting room in the Dry Creek Region of Sonoma in collaboration with their Everett Ridge label, in the California wine country. The Sterling Family, have been growers in Sonoma and Mendocino Counties for some time before establishing their own family winery operation in 2001.  California farmers & winemakers for 3 generations, the Sterlings have pooled their collective talents and experience from farming, medicine, law and business to drive the successful family wine enterprise.   The Sterling’s have vineyards in the Dry Creek Valley, Cole Ranch AVA of Mendocino. The family currently bottles and produces all their wines at their Everett Ridge Winery location in Sonoma’s Healdsburg Wine Country.  

“Our family believes wine growing is all about the land. Based on that belief, we sought out sites in the finest appellations and planted superior clones. Through experimentation, patience and a little luck, we feel we have created exceptional wines. We are confident that after you sample our wines you will agree”

— Sterling Family

Esterlina Vineyards & Winery began as an extension of our family’s passion and history for farming and passing of wine making and enjoyment of food and wine.

Some of our earliest shared family stories are of the farming history of various members of our family and their love of the land and the treat of wine making as legacy passed from generation to generation. 

The details, after medical school my brother Eric began his emergency room practice in Sonoma County, during one of my father’s frequent visits to the area, he suggested getting back into farming via the local crop, grapes.  While we had grown raising cattle, and some row crops in the central valley and in Mendocino County, our higher learning pursuits took us to other industries.  Eric, a practicing physician, Craig an MBA focusing on small business and an attorney, Stephen an MBA focusing on marketing management and working in the blossoming wireless industry, while Chris maintained the love of farming like our father.  Our mother Doris is involved with the hospitality side of our business.  Both our mother and father are found in the tasting room on many special events and during the first few years of our tasting room operations.

The name Esterlina came from the family property in the Dominican Republic.  They called our home “casa de Esterlina” or house of the Sterlings.  There is a well known winery in Napa called Sterling which is owned by one of the large wine companies.  As our father would say, “they have more attorneys than we do”, “we don’t want to fight them for the use of our name”. 

After the purchase of first commercial vineyard in Alexander Valley where we grew Cabernet Sauvignon we chose another Sonoma vineyard in the Russian River Valley.  Our premier vineyard location is our Cole Ranch AVA.  The Cole Ranch founded by John Cole whom we purchased the vineyard from in the 90’s is one of the most unique vineyards in America.  The Cole Ranch has the distinction of being the US monopole or smallest single vineyard AVA in the country.  It is also one of the test questions on the Sommelier and Master Sommelier exam given by the Court of Master Sommeliers.

Our winery tasting room is in the picturesque Dry Creek Valley of Sonoma in the town of Healdsburg, a popular wine destination currently.  Visitors can often enjoy meeting a family member particularly on weekends and hear the stories of wine making and ask questions about our various vintages and the unique hand crafted and single vineyard selections.  Our tasting room is situated so that even in rough weather you can enjoy the view overlooking the Dry Creek Valley through bay type windows behind our tasting area. 

Our wine club members enjoy the hand prepared family recipes and along with treats made from fruits and vegetables grown on property and the same style grass fed beef that we grew up raising.

In February 2015 our family has decided to invite guests to a first ever Black History Month Celebration at our estate property in Healdsburg.  Of the nearly 8000 wineries in the US and 3500 plus in CA less than 80 are owned by African American or Latino families.  Of those less than a dozen have a tasting room open to the public.  Esterlina has been proud sponsors for Macy’s Black History Month the last several years and featured on CNN, Essence. Proceeds from ticket sales and wine sales go to The United Negro College Fund, The Museum of African Diaspora and The Redwood Empire Food Bank. To hear our story live as told by our family watch our video:.

UPDATE: In early 2016, Flanagan Wines purchased the Everette Ridge property in Dry Creek (Healdsburg, CA). More on this here.

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Laetitia

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. This week we are proud to feature Laetitia Vineyard & Winery. The passion behind the brand is displayed by their premium estate wines showcasing the distinctive qualities of the Arroyo Grande Valley. Located in Southern San Luis Obispo County (SLO), their beautiful costal property overlooks the Pacific Ocean.

My Family Vineyard by Nadia Zilkha

VAULT29: How did the winery get started?

Nadia: Laetitia Vineyard & Winery was originally planted in 1982 by Champagne Deutz from France, recognizing it was the perfect location to create Methode Champenoise sparkling wines in California. Contrary to so many French houses that settled in Napa or Sonoma, Maison Deutz settled on the Central Coast close to San Luis Obispo to plant Pinot Noir, Chardonnay and Pinot Blanc for our sparkling wine program. We still use Pinot Blanc in small quantities as we really like its unique textural quality that softens and imparts creaminess to our bubbles.

VAULT29: What's the origin of the winery name?

Nadia: In the mid 1990s the winery changed hands and was named Laetitia after that owner's daughter. When we bought the winery in 1998, we liked the name very much and decided to keep it. In 2005, we were looking to name our wines from the Santa Barbara Highlands Vineyard; we named it NADIA after me, the current owner's daughter. We appreciated the synergy between the two names, and I very much liked the fact that both our brands names end in IA, it's very pretty and poetic, and feels quite fitting. At times it's been confusing to hear people discussing NADIA the wine and not me the person but I've become more comfortable with it as time has passed. I'm also quite proud that I've been able to leverage the tagline on the NADIA cork, "You never know wher life will take you," into our present campaign that shows me, Nadia the person, promoting NADIA wine all over the country and world.

VAULT29: Tell us a bit about the people behind the brand.

Nadia: Without sounding biased, the team at Laetitia is absolutely brilliant. My father, Selim Zilkha, who at 87 is as vital, smart, sensitive, curious and innovative as a businessman as he ever was, is someone who really cares for the wellbeing of his emplyees as well as the growth of our brands. He even went on Facebook in 2004, but by 2008 he'd had enough! I think we can all understand his feelings about that! Eric Hickey, our talented winemaker, grew up at Laetitia alongside his father Dave Hickey, who makes our sparkling wines, and couldn't have a better understanding of how to perfect the product due to a lifetime around the vines, grapes and wines. Lino Bozzano our visionary vineyard manager has implemented many great practices to improve our vines. These include night harvesting, Sustainable-in-Practice (SIP) certification to ensure we care about the land for the future generations, using goats for weed abatement and new types of trellising to maximize sun protection at our Santa Barbara Highlands Vineyard.

VAULT29: Why did you choose the region and/or varietals?

Nadia: As I mentioned earlier, the French recognized the potential for planting Burgundian varietals on our rocky volcanic limestone soils that benefit from being in the cool Region III climate. (At Laetitia, we’re only three miles away from the ocean and the maritime fog layer sits on our land keeping it cool all morning long during the summer). Our other vineyard at Santa Barbara Highlands is at 3,200 feet in elevation, inland and is very mountainous, making it better suited to Bordeaux varietals with its hot days and cold nights. The hearty Cabernet Sauvignon and Sauvignon Blanc grapes there are able to withstand and thrive in the Region III climate and the short and intense growing season. We’ve really matched soil to varietal to create wines that ring true, showcasing our commitment to the region we love that’s been so good to our brand.

VAULT29: What can wine lovers expect to experience when visiting?

Nadia: When I think about Laetitia I'm proud of our family owned and family estate run vineyard. We have melded our international roots and sensibilities to very American soils. The landscape is beautiful: gentle rolling hills with larger unobstructed vineyards. Our tasting room is friendly right off the 101 Freeway on the way to San Luis Obispo, a three-hour drive from Los Angeles, making it very convenient to visit. We have many interesting wines to taste there beyond our 8 core broad market wines. We make 8 different Pinot Noirs for the Tasting Room. My favorite is the Whole Cluster Pinot Noir, sold exclusively there. We have 8 different wine clubs to choose from including a sparkling club. So we offer a great deal of variety partly because of our size but also because we really enjoy showcasing the many clones and wine making possibilities our estate has to offer.

VAULT29: What does owning and working in a family business mean to you?

Nadia:  In our family it's a tradition that sons automatically work with their fathers; I feel so blessed that for the past 15 years my father has enabled and encouraged me to work directly with him. More recently, I've become the family face for our brands. 2015 marks our 17th year in the wine business and it's been a remarkable journey. We make delicious wines that are true to the terrior and pair beautifully with all kinds of food. This is particularly important to us. After all what's better than wine with food or food with wine?

VAULT29: Plan to attend any wine events locally or nationally? If so, where and when?

Nadia:  One event that I'm especially excited for us to be attending is a Laetitia/NADIA dinner at the James Beard House in New York City on Saturday April 25th. Eric, Lino and I will all be there talking about our wine. Chef Chris Manning from Thomas Hill Organics in Paso Roble will be cooking. He's already familiar with our wines having cooked at the Laetitia Estate House last November. It was a faboulous pairing all round and I have no doubt this will be as phenomenal as the last one!

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Teac Mor

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog to write about aspects unique to them and their wines. Hot on the heels of a Best of Class designation for their 2011 Pinot Noir and a Gold for their 2012 Chardonnay in the San Francisco Chronicle Wine Competition 2015, we welcome Teac Mor Vineyards to take over our mic. Teac Mor Vineyards is a family owned and operated winery in the Russian River Valley appellation of Sonoma County. They produce Pinot Noir and Chardonnay from their estate grown grapes. 

"Teac Mor" by Christine Moore

In 1998, we planted 30 acres of Pinot Noir and Chardonnay. By 2001, we were selling those grapes.  We chose as the name of the vineyard Teac Mor, which means “big house” in Gaelic. The name pays homage to our father’s childhood home in Ireland, which was the only two-story structure in his small village of Leitra, Galway.

My brother Steve cares for our vineyard now, and he’s passionate about what he does. He farms biodynamically, and feels deeply connected both to the land and to our vines. “I consider the vines my children and I want them to thrive long after I’m gone,” he said. 

Doing that requires that Steve take a holistic approach to farming. “What I do this year will impact future harvests, and I’m always thinking several years ahead.”

An olive orchard and large vegetable garden on the vineyard promote a healthy ecosystem by attracting beneficial insects. “I believe the vines are not only alive, but aware of their environment. I think that a healthy vineyard will result in better wine.”

Steve inspects his vines daily and adjusts his farming techniques based on what the vines call for. “There are five types of soil on this site alone,” he said. “To be successful, I need to see the distinctive needs of each plant.”

While harvest varies from year to year, we consistently sell the majority of our grapes to other producers - Duckhorn, Hale Mary, Bluxome Street, to name a few. In 2009, we began bottling our own wines. We produce roughly 1,000 cases each year, or approximately 600 cases of Pinot Noir and 400 cases of Chardonnay. When it comes to wine making, we adhere to a minimalist philosophy, seeking to preserve the essence of the fruit.

For our Pinot Noir, we use our Clone 777 and Pomard grapes. We allow the wines to take their time through fermentation, keeping fermentation temperatures relatively cool.

After fermentation our Pinot Noir wines are laid to rest in the highest quality French oak barrels. The Pinot Noir wines are not repeatedly racked or aerated. Instead, we allow them to lay peacefully in their barrels with their lees. This gentle approach produces Pinot Noir wines that are beautifully complex with subtle oak, exotic spice and a long lasting finish.

Our Chardonnay wines are made with both Clones 96 and 4. We blend the two clones, working to avoid masking the fruit’s natural beauty with heavy oak or secondary fermentations.

We use a stainless-steel fermentation process, age the wine with their lees and bottle them relatively quickly to preserve freshness, acidity and balance. The result is a bright and clean Chardonnay with refreshing acidity and defining minerality. 

People often ask us about the meaning of our label. We call our golden angel, Teaca (pronounced Teesha). She is our symbol of elegance and beauty. We believe you’ll find elegance and beauty inside our bottles too.

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Teac Mor Vineyards 4489 Occidental Road, Santa Rosa | www.TeacMor.com                                    Vineyard Contact, Steve: (707) 849-5510 | Media Contact, Christine: (415) 205-8095 | teac@teacmor.com 

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Lamborn

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog to write about aspects unique to them and their wines. This week, we are proud to feature Lamborn Family Vineyards - Three Generations of Elegant Howell Mountain Wines, Artfully Expressed by acclaimed Winemaker, Heidi Barrett.

"Label Talk: Let's Make It Meaningful" by Brian Lamborn

Like so many of the wines being produced today, wine terms themselves are becoming homogenized and, as a result, obsolete. The term “boutique” is a great example.

What exactly is a boutique winery? Larry Walker addressed the issue in his article on small wineries (“Starting And Staying Small,” January 2006) to help the industry better understand this often-used phrase. But I fear that perhaps the designation has gone the way of other favorites, thrust into meaningless oblivion by overuse and abuse.

Terms like “private reserve” and “old vine”—these fancy phrases are often nothing more than marketing gimmicks used by many labels in an effort to set them apart from others. By making this terminology the standard rather than the exception, the words have become rote in use. As an industry, I feel we need to either assign proper definitions and adhere to them, or rely on marketers to come up with catchy new phrases.

While we are faced with stringent regulations on grapegrowing and winemaking, why is it that some of the terminology that goes on the bottle is overlooked? When it comes to the wine, we must, within a very specific percentage point, accurately label the alcohol content. We must tell consumers that the product they are purchasing contains sulfites—I wonder how many consumers actually know what sulfites are—and the bottled wine must be at least 75% varietal to label it as such. These are very precise regulations that ultimately protect consumers; they know what they are buying, as it is clearly defined. Meanwhile, other wine-label terms are completely undefined.

“Old vine” not only has no legal definition, there isn’t even general agreement on its meaning. Some people say vine age should be 35 years to qualify, while others argue a minimum of at least 50 years. As it stands now, the term can simply mean: “My vines are older than yours.” And what percentage of the grapes must be from old vines in order to earn this classification? There are some phenomenal wines coming from vines that are more than 50 years old— they are labeled “old vine,” and should be allowed that luxury. But what about wines made from 20-year-old vines?

“Private reserve” (or any number of variations) is a term we find on wine labels that also has no legal definition, and therefore cannot guarantee any special meaning. While there are wineries that do use this term to describe wines produced from exceptional grapes or elite vineyards, the fact that anyone can put it on his label makes it meaningless.

What’s my point? Let’s define these terms! By giving them actual meaning, not only will we enjoy truth in marketing, but truth in the bottle.

Just do an Internet search for “boutique winery,” and you’ll see what I mean. I’m not certain how every winery within the last 10 years has become a “family” and/or “boutique” winery—regardless of case production and quality—but if the trend doesn’t end soon, wine producers will become like so many wines these days: the same. Personally, I would find it more rewarding to actually earn the classification of “boutique,” than to self-proclaim it.

Producers essentially use wine labels as mini-advertisements. They creatively utilize style and terminology on the labels to make their wines more appealing. Descriptive terms such as “private reserve” and “old vine” can be great marketing tools; defining them would undoubtedly strengthen their impact for the wineries that earn the right to use them.

At our family winery, we use the phrase “proprietor grown” on our labels. We do all the work ourselves, we grow high quality grapes and we’re very proud of it. It isn’t a term that should be abused or taken lightly. It’s one of the few terms that can actually mean something today.

If you’re not familiar with us, we are a “boutique,” “family winery” with “estate grown,” “cult” Cabernets and “oldvine” Zinfandels “handcrafted” with care in “small lots” by “artisan” winemaker Heidi Barrett.

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Merryvale

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog to write about aspects unique to them and their wines. This week, we have the distinct honor of featuring legendary Merryvale Vineyards and it's female proprietor, Laurence Schlatter, who discusses the winery's rich history; the people behind the scenes; and the hospitality and tasting experiences you will only find at the winery! Find Merryvale wine experiences in the VAULT29 app!

"Building on a Rich Napa Valley Legacy" by Laurence Schlatter, Proprietor

Merryvale Vineyards, the landmark, family-owned St. Helena winery, is one of the most historic and significant wineries located in the Napa Valley.  As the first winery built in the valley after Prohibition, Merryvale sits in a prime location along Highway 29, within walking distance from vibrant downtown St. Helena. Its Cask Room and vineyards bear the imprint of industry icons who have worked there.

Merryvale’s proprietors, the Schlatter family, are traditionalists with vision, committed to preserving the winery’s rich past without compromising their innovative plans for the future. Alongside their winemaker, the acclaimed and charismatic Simon Faury, they have sharpened their focus on Bordeaux varietals, the wines for which Napa is most renowned. 

Laurence and René Schlatter - Proprietors

PEOPLE

René and Laurence Schlatter Although René and Laurence grew up in the same Swiss town along the shores of Lake Geneva, they never met until a chance encounter in 1995 in the Merryvale tasting room. The daughter of a sixth-generation winemaker and winery owner, Laurence had traveled to St. Helena to visit her brother, a Napa harvest intern, when she crossed paths with René for the first time. An introduction and a glass of wine led to a long distance relationship, which was soon formalized with a wedding ceremony in their Swiss hometown.

United in marriage, the Schlatters are joined in their belief in a hands-on approach to the family business. They are a constant presence on the property, in the vineyards, the cellar and the tasting room. As they lay the groundwork for the future, they are committed to building on Merryvale’s rich past. Their goal is to create an intimate, engaging atmosphere for visitors while producing exceptional Bordeaux-style wines that reflect the unique and rich history of the Napa Valley.

Simon Faury, Winemaker

WINEMAKING

Merryvale Vineyards’ Cabernet-centric portfolio includes wines that are complex and rich, balanced and expressive of Napa Valley’s fruit but also reflective of classic styles. Winemaker Simon Faury’s meticulous attention to detail calls for handpicking grapes in small batches and using custom-made Rieger tanks tailored specifically for the character of the grapes in each vineyard block.

Grapes for the Profile (Proprietary red) wine and the St. Helena Cabernet Sauvignon are sourced from Schlatter Family Estate Vineyard, on a hillside nearly 900 feet in elevation, just east of St. Helena. The vineyard’s 25 acres of volcanic rock soil provide ideal growing conditions for Cabernet Sauvignon and small-block plantings of Petit Verdot and Cabernet Franc. Permanent cover crops, reduced herbicide use, and integrated pest management are all at work in the vineyard, which became Napa Green Land certified in 2008. Fruit for non-estate wines is sourced from independent grower sites throughout Napa Valley that reflect the region’s diverse soils and microclimates. 

EXPERIENCE MERRYVALE:

Merryvale Tasting Experience: Featuring single vineyard, limited-production wines, this tasting experience highlights the very best of Merryvale Vineyards and will be changed seasonally based on wine release dates and availability. It is offered at the tasting bar but is also available by prior appointment (48 hours in advance) to large groups in the Cask Room Club lounge area. 

Wine and Cheese Experience: This seated, semi-private food and wine experience is offered daily at 11:30 a.m., and pairs artisan cheese with Merryvale Vineyard wines. Developed by the winery’s onstaff CIA-trained chef, Jason Velderrain, this tasting focuses on family-owned, locally sourced products that embody the values of the Merryvale Vineyards family. Offered by prior appointment only in the historic Redwood tank room. Eight person maximum.

Profile Library Tasting: Handcrafted from the Schlatter Family Estate Vineyard and a few select vineyard sites, Profile is the centerpiece of Merryvale winemaking. Combining the current release Profile with three past vintages, this privately hosted, seated tasting is the ultimate expression of Merryvale’s unique history. Offered by prior appointment only in the historic Redwood tank room. Eight-person maximum. Last available seating is 3 p.m.

                        Merryvale Movie Nights The Perfect Pairing of Food, Wine and Film                               Napa Valley Night Life – What to do when the wineries close for the evening?  

It’s a rare treat to visit a winery at night, and now you can reserve seating at Merryvale Vineyard’s Movie Nights in the winery’s historic Cask Room. Two stories of century-old, 2,000-gallon casks line the stone walls creating an unforgettable ambience, and there’s much more than popcorn and soda on the menu. The scene is set with plush, comfortable seating and Merryvale wines poured by-the-glass, or for purchase in bottle, paired with locally sourced bites specifically selected to complement films. 

For more information please call 707.963.7777 or visit www.merryvale.com.

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ONX Estate

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog to write about aspects unique to them and their wines. This week, we are proud to feature ONX Estate discussing their unique private vineyard tours! Find ONX wine experiences using the VAULT29 app!

"Private Vineyard Tours" by Ann Day-WIlls & Brian Brown

Since our inaugural vintage in 2008, the ONX team has been focused on producing wines that portray individually distinct personalities, which also in turn possess consistent commonalities recognizable as a family of cuvees. Our six estate blends are an expression of ONX Estate, located in the Templeton Gap district of Western Paso Robles bordering the Santa Rita Creek.  Each blend highlights a particular grape, alongside a cohort of blending varieties to produce a wine of character and completeness.   Our goal is to craft individual wines that communicate both the personality of the vineyard and the vintage from which they are born, albeit each from an independent angle and through a different colored lens.

The ONX journey began when proprietors Steve and Brenda Olson began searching the Paso Robles area in 2004 for a specifically cooler Westside Paso Robles vineyard location. They purchased the initial 43-acre site in 2005 and since have added additional acreage giving ONX Estate 122 acres of contiguous land along the Templeton bench. Located just 9.75 miles from the coast, the Olsons recognized immediately how the warm days of summer quickly gave way to late afternoon cool-downs in this unique location.

Winemaker, Brian Brown

The seed for ONX Estate was planted in the mid 2000’s when Brian Brown was introduced to Steve Olson by a family friend. Brian spent a weekend with Steve and Brenda during which time they mapped out a vision for developing the property into an ultra premium vineyard. They decided not to play it safe limiting themselves to just traditional or more popular varieties, and instead planted numerous blocks with a mixture of Rhone, Spanish, Bordeaux, and Italian varieties. The Estate was ultimately planted with over 20 micro-blocks that contain 13 varieties and many with multiple clones, providing Brian Brown, Winemaker and Director of Operations, a diverse assortment of fruit to develop the best flavor profiles for the uniquely expressive blends of ONX Wines.  

Old Tractor Shed 

The vineyards of ONX Estate are truly the heart of ONX Wines, and Steve was determined to create a hospitality experience that centered around the land.  Although we have a large estate, more fruit is sold to premier wineries in Paso Robles, than is used for our own wines.  Being such a small producer, approximately 2500 cases, we do not have a public tasting room. Instead, we developed an old tractor shed in the vineyard into a hospitality and education center where we greet our guests before heading out on a tour of the vineyards.  We are proud to now offer small batch-exclusive tours designed to transcend the ordinary and bend the wine world’s collective consciousness.  In addition to the tractor shed, we also developed several distinct “embedded oases” carved from the land—each a destination unto itself.

Oaks Oasis

“Touring the vineyards at ONX is all about discovery,” said ONX Winemaker Brian Brown. “We want to share all of the individual environmental ingredients that blend together in the glass; this creates a platform for revealing what makes each of our cuvées unique.”

Meadow Oasis

Visitors are invited to sink their boots into authentic wine country soil and immerse all five senses while visiting the estate. Well-worn wood and the glint of antique silver make for a warm welcome at the ONX Tractor Shed. A reverence for the land is evident along every step of the way, from the ONX Creekside Oasis—with its moss-laden oaks overlooking the Santa Rita Creek—to the Meadow Oasis, offering a cheerful picnic spot enlivened by rustic-chic accoutrements and fresh-cut flowers. For those seeking a 360-degree view of the ONX Estate vineyard, the Oaks Oasis awaits. Hazy sunlight filtering through rows of Sauvignon Blanc and Tempranillo vines make for an experience matched only by ONX wines.

Winemaker, Brian Brown

 “It is an exciting time to be making wine in Paso Robles,” Brown said. “This is the fastest growing wine region in the state, and the zeitgeist is practically tangible.  The positive pioneering spirit of the area and the collaborative nature of the vintners set the stage for experimentation in the cellar and a deeper understanding of the possibilities of the terrior.”

We invite you to experience ONX Estate on your next trip to Paso Robles.  Be ready to get your boots dusty as you explore the heart of Paso’ s Templeton Gap.

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Spell Estate

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog to write about aspects unique to them and their wines. This week, we are pleased to introduce Spell Estate and their acclaimed boutique wines from Northern Califronia. Winemaker Andrew Berge chats about the importance of soil types and the different vineyards where they source their grapes.

After many years of collecting and enjoying fine wines – with an emphasis on Pinot Noir - Bill and Tiki Spell founded Spell Winery in 2006 with the goal of producing world class Pinot Noir from Northern California.  Pinot Noir when at its best captures a sense of time and place.  In producing single vineyard designated wines our mission is for each wine to have a distinctive characteristic unique to each vineyard from each vintage.  The current release consists of four Pinot Noirs – one blend and three single vineyards, one Chardonnay, and one Vin Gris.  

One trait commonly touted by many wineries throughout the world is the soil quality their grape vines are rooted.   At Spell, we believe that it may be the single most important factor in defining the distinctive character of each wine.  Spell sources fruit from vineyards located as far north as Laytonville in the heart of Mendocino County and as far south as Petaluma at the southern end of Sonoma County.  The (driving) distance between these two vineyards is slightly more than 125 miles.  In comparison, the extremely diverse Côte d’Or in France is about 30 miles long.  

The soil taxonomy of each vineyard is as varied as the geographical diversity.   Soils rang from gravelly loam with moderate permeability and low water holding capacity to expanding clays with slow permeability and high water holding capacity.  The vines rooted in these varied soils take up varying levels of macronutrients and micronutrients which form the foundation of vine development.  The available water within the soils directly influences how and when these nutrients are delivered and consumed by the vines.  The whole process of vine growth is powered by the amount of sun each vine receives. 

Determining the impact that soil, water, and sun have on the composition of each grape and ultimately wine, is beyond the scope of this blog post.  Trying to comprehend the complexity of the matter is captivating and will be a life-long endeavor for me.  

Recently, I have been exploring the association between tannin profiles, specifically perception of tannin on the palate, and soil types.  I admit it. I love tannin. They are the backbone which enables elegant demeanor and composure of flavors of every great wine.  Their presence acts as an anti-oxidant which allows wines to age gracefully for years, even decades in some circumstances.

At the peak of ripeness, the Spell grapes are hand harvested in the vineyard and delivered to the winery in half-ton bins.  Once at the winery they are processed and fermented separately according to vineyard, block, and clone.  The protocols are the same for each lot as it is our goal to preserve the essence of each vineyard. The underlying theme is all about extraction with the goal of producing wines with excellent concentration, balance and age-ability. 

Initially when we started the process of sourcing vineyards soil type was not a significant part of the discussion.  Given the great distance between vineyards it is not surprising each of the Spell vineyards has a different soil type.  These vineyards yield grapes that produce a wine with its own character and the soil is just one contributing factor to their tannin profile.  It is a privilege to work with these growers and their fruit.  Provided below is a brief description of each vineyard along with its specific tannin profile.  

To learn more about Spell wines please visit www.spellwinery.com.

• Alder Springs Vineyard, owned by Stuart Bewely, is located 3 miles west of Laytonville, CA.  Surrounded by rugged and undeveloped Mendocino forest the vineyard starts at an elevation of 1,700ft and climbs to over 2,000ft.  The primary soil profile in our blocks consists of decomposing sandstone from an ancient sea bed.  The tannin profile of this wine consists of super fine grain or dusty-powdery tannins.  
• The Weir Vineyard, owned by Bill and Suki Weir, sits in the heart of the Yorkville Highlands.  About 8 miles east of Boonville at an elevation of 700 to 900 ft.  The Weir Vineyard consists of a conglomerate of gravely loam formed from a base of Schist.  Blocky square tannins are the signature of this wine.  
• In western Sonoma county, overlooking the township of Freestone lies the Dona Margarita Vineyard.  Owned and farmed by Marimar Torres, the vineyard sits at an average elevation of 500 ft.  The sandy loam, Goldridge soils produce a wine of intense flavor, concentration and a silky smooth, almost velvety tannin profile.  These soils cover most of the Western Sonoma Coast and Russian River Valley appellations and is one factor that has made wines from this region world reknown. 
• The Terra de Promissio Vineyard is in the Petaluma Gap area of Sonoma County.  Owned and farmed by Diana and Charles Karren, the Terra de Promissio Vineyard has an elevation just above sea-level.  The Spell block sits on the hip of the vineyard as it shifts from a western exposure to an eastern exposure.  The soil profile here is a shallow clay-loam mixed with some expanding clays soils.  The profile is one defined by broad shouldered tannins with a hint more bitterness than astringency.    

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Alma Fria

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog to write about aspects unique to them and their wines. This week, we are proud to feature Alma Fria, a boutique winery crafting beautiful wines from the remote ridgetops of Annapolis (Sonoma Coast AVA). 

"Meet Alma Fria" by Jan Holtermann

The Name:  Alma Fría \al-mah free-ah\: the soul of a family; the cold of a geography.

The Journey:  For three generations and up until 2010, the Holtermann family had the privilege of importing and representing many notable and leading wineries from all over the world.  In working alongside each of the different wineries, we were intimately exposed to the work culture, the philosophy, the winemaking style and the vision each had of their place in the global wine map.   Our import selections spanned from very rare finds to million case wines.  The personal relationships developed with the entrepreneurs, the enologists, the marketers and the viticulturists leading these organizations provided a unique perspective through which we were able to gain deep insights into the allure, challenges and intricacies of winegrowing. In this craft, success can be defined in many ways but, almost inevitably, behind the most inspirational winery cultures, there was a mix of humility, long-term commitment, hard work, understanding of terroir and attention to detail that made them unique. 

Since 2011, my wife and I along with our two daughters migrated to Northern California and planted new roots in the remote ridgetops of Annapolis on the West Sonoma Coast.  From this beautiful and remote place, we are committed to handcrafting Pinot Noirs and Chardonnays of elegance, finesse and complexity.   We believe our wines should reflect their place of origin, and be an expression of our family vineyard and other carefully selected cool coastal sites.  Through our wines, we strive to express the intersection of place and family – the beautiful cold Pacific climate so perfect for Burgundian varietals, and the soul of a family long-dedicated to the love of wine.

Reflecting on our wine journey, we constantly remind ourselves just how fortunate we are to work with terroirs of such potential and beauty and to do it with the help of talented and great people with whom we beat down together the remote paths and the gravel roads that make up this special region.

Holtermann Vineyard

This is remote farming at its best, viticulture on the fringe.  The property is located just north of the town of Annapolis, CA (population 200) and 5 miles inland from the captivating Sea Ranch coastal community.  The proximity to the ocean provides moderate temperature fluctuations that lead to balanced fruit development.  The soil is composed of a thin layer of sandy loam (Josephine series) of volcanic origin, marine sediment from ancient sea beds and rocky formations. 

Doña Margarita Vineyard

The gravelly, uphill drive to the vineyard, the density of the wild forest of redwoods and pines just behind, the proximity to Freestone and Occidental, small towns with such great character, and the overall condition of the vineyard, all represent in more ways than one the combination of beauty and ideal growing conditions of this region.  This vineyard is 7 miles from the Pacific Ocean, it is a very cool microclimate where the coastal fog provides very cool nights but sits just below the vineyard during the days allowing for ideal sun exposure.  The soil is composed of a thin layer of sandy loam (Goldridge series) of volcanic origin and marine sediment over fractured Sandstone subsoil. We are very grateful to Marimar Torres for trusting us with her fruit for one of our two single vineyard designated wines.

The People:  In Carroll Kemp, winemaker, and Greg Adams, viticulturist, we have found true journey companions.  Their talent and profound familiarity with the nuances and complexities of winegrowing within the West Sonoma Coast, their entrepreneurial advice, an attention to detail and most importantly, a shared philosophy of a “vineyard first” approach to winegrowing, have created a “working chemistry,” a blend if you will, that has been instrumental in realizing our vision.

The Wines:  2012 is our first vintage in bottle and the range is made up of two single vineyard Pinot Noirs that represent the north and south extremes of the West Sonoma Coast:  Holtermann Vineyard and Doña Margarita Vineyard, complemented by two appellation wines, a Pinot Noir and a Chardonnay.  For the 2014 vintage, we will add a single vineyard Chardonnay from Campbell Ranch in Annapolis.

To learn more about our wines and read some of the early buzz written about them since their recent release, please visit http://almafria.com/.

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Trombetta

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog to write about aspects unique to them and their wines. This week, we are proud to feature Trombetta Family Wines, a mother/daughter winemaking team with ties to Paul Hobbs, from Forestville (Sonoma Coast AVA). 

With their start in home winemaking, the mother/daughter team of Rickey Trombetta Stancliff and Erica Stancliff brought Trombetta Family Wines to life as a commercial endeavor with the release of their 2010 Gap’s Crown Pinot Noir. We caught up with them in the heart of the Sonoma Coast AVA at their tasting room (well, the family’s kitchen table) in Forestville, California. 

VAULT29: A mother/daughter winemaking team is pretty unusual. How do you make it work?

Rickey:  When we started out we did a lot of the work together but as things progressed, I was doing more in the vineyard and Erica focused on the winemaking.

Erica: Now mom takes care of all the marketing and office stuff and I’m in charge of the production side. It seems divided but there’s quite of bit of overlap.

R: My production training was initially learn-by-doing as a home winemaker, later moving on to work with Paul Hobbs. Erica was bitten by the wine bug early and then attended Fresno State for her enology degree, so she’s very at home in the vineyard and cellar..

E: My mother’s training with Paul really helped her understand the process and how important the intangibles are to winemaking. She’s also real comfortable being out in public, while I prefer to spend my time in the winery.  

VAULT29: Rickey, how did Erica first become interested in wine?

R: We’d have wine with dinner all the time and as she was growing up, her dad would always ask her to smell the wine and describe it. He encouraged Erica to communicate in a sensory way, telling us what she thought about the wine. When I began working with Paul, he became a family friend and we spent a lot of nights around the dinner table, talking about wine. Erica was there, and wine became more of an activity than it just being a beverage on the table.

She didn’t show much interest in winemaking as a career until her junior year in high school. After talking with Paul and other winemakers in the area, they all suggested that Fresno State would be a great place for her to begin studies toward a wine career, given the school’s emphasis on a practical, rather than theoretical, winemaking education. In a fortuitous coincidence, Erica, an accomplished equestrian competitor in Three Day Eventing, was offered a scholarship to join the team at Fresno before she’d even applied, so there might have been a little bit of fate involved in the decision.  

VAULT29: Were there big changes between being a home winemaker and doing it on a professional basis?

R: My husband (Roger) and I planted Pinot Noir, Chardonnay, and Merlot at our house in 1998. We did a good job with our farming, but once I started working with Paul, my eyes got opened to all of the small touches that impact your grapes and the finished wine. The right trellising, how to maintain vine health, and deciding when to pick are all big deals that sometimes are overlooked when you’re doing it as a hobby. In the pro winery, I learned first-hand how important it was to clean up constantly and to keep everything sanitary. We were aware of this as home winemakers, but never practiced it to this fanatical level until we were making wine for sale. Roger is still a home winemaker and he’s benefited from some of what we’ve learned doing it commercially. 

Even though we don’t own the vineyards where we source Trombetta’s fruit, the growers let us give them input on how they’re farmed. It’s proven that practical experience gained from my work commercially has been good for Roger’s home winemaking, while at the same time the hands-on work we do at the house gives us a frame of reference for what the growers we work with for Trombetta are up to. 

VAULT29: Erica, when we think of the Paul Hobbs winemaking style, we think of lush, overwhelming fruit, and big, masculine wines. The Trombetta Family wines have a very different personality. Did that naturally happen or did you consciously try to stay away from the Hobbs winemaking approach?

E: 2010 was the first vintage from Trombetta Family Wines but before then, my parents talked about all of the different wines that they liked and would want to have the family name on. Their preference leaned toward something elegant and food friendly, with lots of finesse. What they wanted to present was their passion for what a Sonoma Pinot should be. Our wines are little lighter on the oak than Paul’s, maybe with a slightly greater emphasis on refinement, not power.

VAULT29: So do you approach the wine with a style in mind or is it dictated by what that particular vintage’s fruit has to offer?

E: Both. Every vineyard has its own profile, and each vintage provides growing conditions that are unique. Our goal is to maximize the characteristics of the site and the weather and produce a wine that is still definably “Trombetta.”

R: We’ve now released three vintages of Pinot Noir from the Gap’s Crown Vineyard and while they’re different, there’s definitely a family resemblance, not only in terms of the vineyard, but of the way we’ve handled the élevage. I’m particularly proud of our 2011. It was a notoriously difficult vintage in the Sonoma Coast AVA, with the weather doing everything entirely wrong for pretty much the entire season. We scheduled our pick for early in the morning (so early it might as well be called a night harvest) and a couple of minutes after the last grape went into the bin, the skies opened up and let loose with a couple of inches of rain. When it was young, the wine reflected the lean, tough conditions of the vintage, but as its matured in the bottle, it’s evolved into a very elegant, feminine wine that captures everything we look for in Pinot Noir. A lot of those same elements are also noticeable in our 2012 Gap’s Crown PN and even in our 2012 Sonoma Coast bottling, made from fruit sourced in the Petersen Vineyard on the valley floor near Sebastopol.

VAULT29: You’ve just released the 2012 Trombetta Gap’s Crown PN along with the 2012 Trombetta Sonoma Coast PN. What’s on the horizon?

R: We’ve made Chardonnay for the first time in 2014. It came from a small block at the top of Gap’s Crown. It’s cool and benefits a lot from the nighttime breezes coming in from the coast, an ideal spot to grow Chardonnay.

E: Our long range plan for the Trombetta portfolio has always been to bring Chardonnay into the program. The market likes it, we like it, and we lucked out in finding such a great fruit source. Our really long, longterm plan is probably going to be to produce a Bordeaux blend of some sort. It’s something I feel a real affinity to and we think it would be a great addition to what we’re already doing. Back when I was first tasting wine, I got to taste a Merlot from the Michael Black Vineyard in Napa. It may have been the wine that sent me down the pathway to becoming a winemaker. Ideally, we’ll one day be able to buy fruit from Michael or at least in Coombsville, we’ll see what happens over the next 4-5 years. We’re not in a hurry, and we’ll only do this when the time is right.

R: For the near future, we’d just like to build a solid base of supporters and please a big enough group of people to enable us to build our production slowly. We want it to be small, maybe adding another Chardonnay or two and of course, the Bordeaux blend. PN is my great love, and if we can develop more grape sources here, we might do another vineyard-designate PN if it feels right.

The Tombetta Wines are made by Rickey Trombetta Stancliff and Erica Stancliff. Their most recent releases are available at fine wine shops and restaurants around the country, as well as directly from the winery at http://www.trombettawines.com.

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Pali Wine Co

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog to write about aspects unique to them and their wines. This week, we are proud to feature Pali Wine Co, from Santa Barbara. Their 2012 Huntington Pinot Noir from Santa Barbara County was just featured in Wine Spectator's Top 100 wines in 2014.

Pali Wine Co and the “2012 Huntington Pinot Noir”

Pali Wine Company has been crafting Pinot Noir and Chardonnay using grapes from top appellations in California and Oregon since 2005. Pali gets its namesake after owners Tim Perr and Scott Knight’s hometown of Pacific Palisades. What began as just a small production winery has developed over the years into a company that produces almost 40,000 cases of wine annually. With the skills of winemaker Aaron Walker, we produce a cuvee series of Pinot Noir and Chardonnay defined by their appellation of origin but named after different neighborhoods in the Pacific Palisades. We also craft a line of Vineyard Designate wines made in very small production. In 2010, Pali launched a sister label, Tower 15 Winery, which showcases varietals from the Paso Robles region

Recently, our 2012 Huntington Pinot Noir from Santa Barbara Country was featured on Wine Spectator’s Top 100 Wines of 2014 list. Though many of our wines have received scores of 90 and above, this is the first time in our almost 10 years as a winery that our wine has made this coveted Top 100 list. This wine is described by Wine Spectator’s James Laube (who also gave it a score of 90 points) as “Notably floral and spicy, with firm tannins amid the dark berry, mocha, roasted herb and fresh-turned earth flavors. This is complex, dense and persistent, gaining depth and length. Drink now through 2022.”

The beauty of this wine is that it retails for just $22.50 a bottle. We at Pali pride ourselves on being able to offer consumers wine at great prices without compromising the quality. Pinot Noirs typically pair well with a variety of dishes such as salmon or other fatty fish, roasted chicken, and even pasta dishes. A Pinot with noticeable, firm tannins such as our Huntington can hold its own up to duck or other game birds and even a hearty beef stew.

To learn more about Pali Wine Co. and our wines please visit our website www.paliwineco.com and, stop by our tasting rooms in downtown Santa Barbara and Lompoc. 

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Canepa Koch

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog to write about aspects unique to them and their wines. This week, we are proud to feature Neil Koch, proprietor and winemaker at Canepa Koch Wine Cellars. Neil trained under Philip Melka at Seavey Vineyards, Bryant Family and Vineyard 29, and was assistant winemaker at Lewis Cellars. 

"From Forest to Barrel to Bottle" by Neil Koch featuring “the dude”

As the rain starts to fall in late November, all the wine from the previous vintage is in barrel. For our wine, “the dude”, the barrel is not just a vessel for 18 months, but plays an important role in the maturation of our wine. 

The barrel process starts in the oak forests of France with the most prevalent species being French sessile oak (Quercus Petraea).  The trees in these forests can be anywhere from 200-300 years old.  For example, in the French National Forest of Troncais, Napolean first planted these trees to be used for ship masts.  

Once the French government deems the trees are “ready”, the logs are cut and sold at auction to cooperages (barrel makers) in France.  These cooperages then cut the logs into staves (the wood pieces which make up the barrel) and age them in seasoning yards for 24 - 36 months.  After the seasoning process, the staves are formed into barrels using galvanized hoops, then toasted on an open flame to the winemaker’s desired toast level.

After 12 years of making my own wine, I am still amazed by how much influence a barrel has on the outcome of a wine.  Mark Canepa and I have been making “the dude” since 2009 and have used 100% French oak in all of our vintages, both red and white.

Typically in red wines French oak adds sweetness, body, length, and structure.  Darker notes, such as chocolate, espresso, and spice are brought out in the wine. It transforms brighter red notes into darker richer components.  In white wines, the barrel adds texture, spice, caramel, and butterscotch components, while fattening the wine’s mid palate.  

The barrel’s toast level also greatly impacts the wine.  A lighter toast adds more wood structure to the body of the wine, but fewer toast related aromatics. Higher toast levels elevate the wine’s aromatics and impart a sweeter, toastier component.

For “the dude” Napa Valley Red Wine, we typically use a blend of medium plus toast and heavy toast to add structure and increase complexity in our wines.  The fruit from our Rutherford vineyard needs more structure, such as a medium plus toast, while our Atlas Peak and Coombsville fruit can handle a higher toast level.

Come Spring 2015, our wine will make its final transition to bottle, where all of these factors including wood sourcing, seasoning, toast level, and barrel aging have played a part in making “the dude”.

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Wine Mic Monday: Emeritus Vineyards

"Wine Mic Monday" is a new VAULT29 series based on an "open mic concept" where wineries take over our blog to write about aspects unique to them and their wines. This week, we are proud to feature Emeritus Vineyards from the Russian River Valley. Their 2011 Hallberg Ranch Pinot Noir was just named #26 in Wine Spectator's Top 100 wines in 2014.

"Dry Farming" By Mari Jones, Emeritus Vineyards

You know when you get a summer tomato from the farmers market, you’ve been eating tomatoes from the grocery store all winter and spring and when you take a bite you instantly remember what a tomato really tastes like? I love that moment, it connects me with the farmer, the land and the food I’m eating. I remember that someone planted the tomato, tended to it and picked it. It grew in a field, in soil not in a greenhouse, not hydroponically. 

That’s the feeling I get when I taste a wine that is made from non-irrigated grapes, or dry-farmed. Dry farming is not widely practiced in California, as we don’t have rainfall during the summer growing season. In almost all other grape growing regions of the world there is summer rainfall. Our practice of dry farming evolved from a conversation my dad, Brice Cutrer Jones, had with his Burgundian friend and former business partner Aubert de Villaine. They were developing a vineyard together when my dad was given a life-changing lesson: “When you irrigate you change the signature of the wine.” We have been working at this practice since 2008, trying to capture the terroir of our incredible vineyards and create the most honest wines. 

Hallberg Ranch - Goldridge Loam & Sandy Clay with Roots

After 3 years of weaning our vines off water, they were capable of sustaining themselves just on rainfall stored in the soil and not needing any supplemental irrigation. And we were dry farming! It wasn’t easy to get there, but it was worth it. When a grapevine is irrigated, the roots of the vine will only grow where the water diffuses in the soil, which is a shallow area underneath the vine, and almost like growing the vine hydroponically. When vines are cultivated without irrigation they will grow roots deep and wide in search of water, especially in a drought as we are in now.

So what does all this mean for our wines? We’ve found that the grapes achieve full physiological (flavor) ripeness at a lower sugar level, so we have less extracted and cooked fruit flavors in the wine and lower alcohol levels. We find the grapes retain more acid so we have a more acid driven wine, even in warmer years. And we see smaller berries which creates more concentrated wines and a tannic structure. The wine has so many more dimensions, in our early vintages our wines were “classic Russian River Valley”, bold fruit flavors, low tannin, and higher alcohol wine. They were all personality with very little character.  My dad always says, "The character of a wine comes from the soil, the personality from the climate."

Hallberg Ranch Vineyard

After a couple vintages of totally dry farmed vines, I’ve seen a shift in the balance of our wines. They still have lots of Russian River Valley personality, bright fruit flavors and the like, but they are more elegant, more restrained and grounded with the character of our soils, which lends earthy and spice flavors, but also brighter acidity and a soft tannin structure. The wines express their vineyards, they express their vintage, and they express the people who care for the vines every day - just like the tomato from the farmers market, more complex, more exciting and more honest.

When Mari isn't drinking Emeritus, she enjoys wines from Stony Hill, Benovia, and DRNK.

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